Colombian Cheese Arepas (Arepa de Queso)

Name: Colombian Cheese Arepas (Arepa de Queso)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Colombia
Ingredients: 2 cups (240 g) precooked cornmeal (masarepa, labeled gluten-free); 2 1/2 cups (600 ml) warm water; 1 1/2 tsp (9 g) fine salt; 2 1/2 cups (250 g) coarsely grated queso blanco, queso fresco, or low-moisture mozzarella; 2 tbsp (30 ml) vegetable oil, for the griddle

Arepa de queso Say it: ah-REH-pah deh KEH-soh

By the Passport Plate editors. Published November 7, 2026.

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Arepa de queso is a Colombian cornmeal flatbread enriched with salty white cheese, eaten as a snack, breakfast, or side throughout the country. The dough is made from precooked corn flour and warm water, then griddled until crisp outside and tender within, with savory cheese in every bite. It is simple street food and home fare, best hot off the griddle with butter or ají. Its appeal lies in the contrast between the toasty corn crust and the soft, cheesy center.

Colombian Cheese Arepas (Arepa de Queso)

Arepa de queso

Pronounced ah-REH-pah deh KEH-soh

Serves: 4
Prep: 20 min
Cook: 30 min
Total: 50 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

2 cups (240 g)240 g (2 cups) precooked cornmeal (masarepa, labeled gluten-free)
2 1/2 cups (600 ml)600 ml (2 1/2 cups) warm water
1 1/2 tsp (9 g)9 g (1 1/2 tsp) fine salt
2 1/2 cups (250 g)250 g (2 1/2 cups) coarsely grated queso blanco, queso fresco, or low-moisture mozzarella
2 tbsp (30 ml)30 ml (2 tbsp) vegetable oil, for the griddle

Method

Whisk the masarepa and salt in a large bowl. Pour in the warm water gradually while stirring, until no dry pockets remain, then let the mixture rest for 5 minutes to hydrate.
Stir in the grated cheese until evenly distributed. The dough should be soft and hold its shape; if it feels crumbly, mix in water 1 tablespoon at a time, and if it feels sticky, wet your hands before shaping.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball between your palms into a disc about 1/2 inch (1.5 cm) thick and 3 1/2 to 4 inches (9 to 10 cm) wide, smoothing cracked edges with wet fingers.
Heat a griddle or wide skillet over medium heat and brush lightly with vegetable oil. Cook the arepas in batches, leaving space between them, for 6 to 7 minutes on the first side.
Turn the arepas and cook for 5 to 7 minutes more, until golden brown, crisp at the edges, and heated through. Adjust the heat if they brown too quickly before the center is tender.
Transfer the cooked arepas to a plate and cover loosely with a clean kitchen towel to keep them warm. Serve hot, while the cheese is soft and the crust is crisp.

Regional variants

Some cooks tuck a slice of cheese into the center instead of mixing it all through the dough; others add a spoonful of butter to the dough for a richer crumb.

Cook's notes

Keep the griddle at medium heat rather than high; a very hot pan can brown the crust before the cheese softens.
Do not skip the short rest after mixing the dough; it helps the cornmeal hydrate and reduces cracked edges.
Reheat leftover arepas on a dry griddle over medium-low heat rather than in a microwave, so the crust crisps again.

Serve with

Serve hot with butter, ají, or hogao, and coffee or hot chocolate for breakfast.

Make ahead and storage

Shape uncooked arepas and refrigerate them for up to 24 hours; cook from chilled, adding 1 to 2 minutes per side. Reheat cooked arepas on a dry griddle.

Colombian Cheese Arepas (Arepa de Queso)